Apple Galette with Puff Pastry
This simple, yet flavorful apple galette is made with an ultra-flaky puff pastry and will be on your table within the hour. Incredibly easy to make, this is the perfect pie recipe for any occasion.
Servings: 8
Calories: 245kcal
Equipment
- Vegetable peeler
- Rolling Pin
- Sheet pan
- Pastry brush
Ingredients
- 3 large baking apples cored, peeled, and sliced ¼" thick (500g)
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 tablespoons lemon juice freshly squeezed
- ¼ cup light brown sugar packed (50g)
- 1 tablespoon corn starch
- ¼ cup water 2 fl oz
- 1 teaspoon vanilla paste or extract
- 1 sheet puff pastry store bought or homemade rough puff pastry
- 1 egg whisked, for egg wash
- coarse sugar for sprinkling (turbinado or demerara)
Instructions
- Add the apple slices to pan over medium heat and stir in the spices, lemon juice, and sugar. Heat until some of the juices release and the apples begin to soften slightly.3 large baking apples, 2 teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, 2 tablespoons lemon juice, ¼ cup light brown sugar
- Mix together the cornstarch and water, then add to the apples and stir immediately.1 tablespoon corn starch, ¼ cup water
- Once thickened, remove from the heat, stir in the vanilla, then transfer to a plate to cool for about 15 minutes, stirring every few minutes to release steam.1 teaspoon vanilla paste or extract
- Preheat the oven to 400℉/205℃ and line a baking sheet with parchment paper.
- Lightly roll out puff pastry to ⅛” thick. Use a pizza cutter or knife to cut off the tips of the corners all the way around to form a slight circle. Transfer it to the prepared pan.1 sheet puff pastry
- Add the apple pie filling to the center (piling it higher in the center), leaving 2 inches around the edges.
- Add egg wash to the insides of the pastry around the apples, then fold the edges upward in sections. Freeze the galette for 15 mins.1 egg
- Brush egg wash onto the pastry (taking care not to get the very edges or else it can seal the layers). Sprinkle generously with coarse sugar.coarse sugar
- Bake for 20-25 mins until deeply golden brown. Cool for 5 minutes, then slice & serve with ice cream or whipped cream.
Notes
Store the galette lightly covered with foil (allowing a bit of air to get in) at room temperature for up to three days. Reheat in a 425℉ oven for 5-7 minutes to re-crisp the pastry, or enjoy at room temperature.
Tips:
- After trimming the puff pastry, try not to cut the edges or else you'll seal in those flaky layers.
- Mound the apples in the center of the dough. They naturally fall during the baking process.
- Freeze the assembled galette for about 15 minutes prior to baking for the best crust results.
- Be sure the oven is fully preheated and extremely hot.
- Transfer the apple galette to the bottom third of the oven for the final five minutes of baking.
Nutrition
Calories: 245kcal | Carbohydrates: 32g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 87mg | Potassium: 115mg | Fiber: 2g | Sugar: 14g | Vitamin A: 69IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1mg